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Home - Drinks

Published: Jun 22, 2015 · Modified: Dec 7, 2022 by Amanda Powell · This post may contain affiliate links.

How to Make Limoncello

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A simple guide on how to make limoncello overnight! This is the perfect post-dinner sip or as a gift for others! 

w to make limoncello easily at home

Why you'll love it

Traditionally, limoncello can take weeks to make. This version, thanks to Infuse by Eric Prum and Josh Williams, allows you to make a small batch overnight.

It is simple, easy, and makes a great after dinner sip, or as a nice gift.

You only need a few ingredients to make this which only makes this even more amazing

What is limoncello

It is a bright lemon liqueur that is primarily made around the Amalfi coast and surrounding areas.

Usually, it is made by steeping lemon peels in a neutral spirit and sweetened with simple syrup.

Traditionally, it is served chilled as an after dinner digestivo, but is also a great ingredient in desserts, like this cherry and limoncello granita, and cocktails.

Infuse book review

Ingredients

You only need a couple of ingredients to make an overnight limoncello.

  • Vodka - This is our base. We need a strong, neutral flavored alcohol to infuse the lemon flavor.
  • Lemons - The basis of the drink is lemons as it was created in southern Italy where lemon trees grow in abundance. Use your favorite type of lemon.
  • Simple syrup - To balance out the lemon, you need simple syrup.
Simple recipe for making limoncello at home

How to make

It is surprisingly simple to make this homemade limoncello. According to the book, the trick is a high lemon to alcohol ratio.

  1. Add everything to a large jar you can give an airtight seal.
  2. Shake until everything is well combined.
  3. Store at room temperature for 12 hours.
  4. Strain out the lemon.
Easy homemade limoncello

Recipe FAQs

Can I double the recipe

Absolutely you can double or triple the recipe.

Can I infuse for longer than 12 hours?

Yes! I actually recommend letting it infuse for 24 hours just to make sure you get the best flavor.

Can I use the lemons afterward?

You could squeeze the juice from the lemon slices if you wanted. Sometimes I add it back into the limoncello even though it is not traditional.

Recipe Card

bottle of limoncello on top of book

How to Make Limoncello

Amanda Powell
A simple recipe for overnight limoncello
Print Recipe Pin Recipe
Prep Time 4 minutes mins
Total Time 4 minutes mins
Course Drinks
Cuisine Italian
Servings 22 ounces
Calories 54 kcal
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Ingredients
  

  • 2 lemons deseeded
  • 10 oz vodka
  • 10 oz simple syrup
Get Recipe Ingredients

Instructions
 

  • Thinly slice your lemons into rounds.
  • Pour the vodka, simple syrup, and lemons into a large mason jar, or airtight container and shake. Leave it alone to allow the lemons to infuse for about 12 hours at room temperature.
  • Strain out the lemons from the mixture into an airtight container.

Notes

Serve cold

Nutrition

Serving: 1ozCalories: 54kcalCarbohydrates: 7gSugar: 6g
Keyword lemon, limoncello
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Lisa says

    August 25, 2019 at 8:55 am

    I would love to have that bottle and a set of the footed glasses. Where did you get?

    Reply
    • Amanda Powell says

      August 26, 2019 at 4:06 pm

      The bottle was from Target, but the shot glasses were from my father and he's had them forever, I'm not sure where he got them!

      Reply
  2. David Albrinck says

    March 04, 2019 at 7:44 am

    Question: does the entire lemon go in the blender? I have made limoncellos by infusing the yellow robe for several days and anxious to try this overnight recipe. Thank you.

    Reply
    • Amanda says

      March 04, 2019 at 8:49 am

      Yes, from what I recall of the original recipe it’s the entire lemon. I will go back and verify for you though!

      Reply
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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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